To go with the Spinach Dip, and use up more Parmesan, I made this.
Recipe taken from here.
- 4 ears of corn.
- 1 1/2 TBSP olive oil
- salt and pepper
- 1 TBSP mayo, room temp
- 1 TBSP sour cream, room temp
- 1/4 cup milk, room temp
- juice of 1 lime
- 3 TBSP Parmesan, grated
1) Heat the oven to 400F.
2) Take the corn off the cob, and mix with olive oil and salt and pepper.
3) Spread on a baking sheet.
4) Roast the corn for 15-20 minutes, turning once or twice, until they are caramelized.
5) Mix the mayo, sour cream, milk, lime juice, Parmesan and cayenne.
6) Pour the corn into the mayo mixture and mix until the corn is covered in the sauce. Add more salt and pepper if you like.
You can use any type of meat in this, but we used squid and octopus. I’m sure you can’t omit it.
- 2-4 hot chilies, crushed
- 3 tsp lime juice
- 3 tsp sugar syrup
- 3 tsp fish sauce
- 1 cup short length glass noodles
- 1 cup thinly sliced octopus and squid *know what can ruin a dish? not removing the beak*
- 1 cup spring onion, cut in short lengths
- 1 bulb of lettuce
- 2 tsp roasted crushed garlic
- 1/2 onion, sliced
- 10 grams of mushrooms, sliced
- 1/2 tomato, sliced
1) Mix all the sauce ingredients together. Add more of whichever you like the flavor of more.
2) Boil the pasta until it is done.
3) Boil the squid and octopus until it is done.
4) Mix everything together.
Really simple recipe:
- 1 TBSP red curry paste
- 1 tsp Indian curry powder (Garam Massala)
(I’ll give you the red curry paste directions below)
The head chef (mom) at Classic Home Cooking in Chang Mai said this was more Indian than Thai, but Thai people love it.
- 6 dried chopped red chilies, soaked in cold water for 5 minutes
- 1 chopped shallot
- 2 cloves of garlic
- 1/4 tsp Chinese ginger
- 1/4 tsp kaffir lime rind, chopped
- 1 TBSP lemon grass
- 10 black pepper corns
- 1/4 tsp dry coriander seeds, roasted
- 1/4 tsp dry cumin seeds, roasted
- 1/4 tsp shrimp paste
1) Put everything into a mortar and pound.
To make the curry:
- 100g tofu, chopped
- 1/2 cup coconut cream
- 1 1/2 cup coconut milk
- 1 TBSP yellow curry paste
- 2 tsp fish sauce
- 1 tsp palm sugar
- 1 boiled potato, chopped bite sized
- 1 onion, chopped bite sized
- 2 TBSP cooking oil
1) Fry the curry paste with oil in a wok on low heat.
2) Add the coconut cream and keep stirring until the oil becomes separated.
3) Add the tofu, fish sauce, palm sugar and coconut milk.
4) Up the heat to medium.
5) Add the potatoes, onions, and bring to a boil.
6) Cook until the potatoes can be pricked easily with a fork.
‘This delicious dish is definitely best eaten with fingers. Cutlery just won’t let you enjoy the juicy lemongrass flavor which permeates the filling. Try using different meats, and consider using the filling for stuffing zucchini/courgettes and their flowers, eggplants, bamboo shoots or any other vegetable you fancy. Experiment with the balance of flavors to suit the availability of ingredients and your palate. Mashed potato and tofu are possible vegetarian options, with some roasted rice powder for texture.’–From Tamarino in Luang Prabang
- 5 cloves of garlic, chopped
- 4-5 medium spring onions, roughly chopped
- 1/2 – 3/4 cup coriander, roughly chopped
- 1 kaffir lime leaf, finely sliced (be sure to take out the stem)
- 1 heaped spoonful of salt
- 200 grams of potatoes
- a bit of rice powder
- 10-12 stalks of lemongrass, leaves removed so it is just one circle at the bottom.
- 2 eggs, beaten with salt
- 1 cup oil for frying
1) Pound garlic, spring onions, coriander, kaffir lime leaf and salt in a mortar.
2) Add the potato and rice powder and mix.
3) Starting about 1 cm from the base of the lemongrass, cut all the way though the stalk for 4-5 cm. Do this again 1/4 to the right/left.
4) Make many thin cuts all around (these do not need to go all the way though, just to the cut in the middle).
5) Use your thumbs to open the lemongrass ‘cage’ and make a basket.
6) Add the filling with your hands or spoon.
7) Dip the lemongrass stuffed part in egg.
8) Heat oil in the wok to medium heat and fry the stalks until it is brown on the outside.
9) Drain on absorbent paper and serve.
Me and the lemongrass ‘cage’
The frying process
Again from Tamarino in Luang Prabang. One of my favorite meals in SE Asia.
- 3 TBSP sticky rice powder, uncooked
- 5 Asian shallots
- 1 clove of garlic
- 1 chili
- 2 inches of lemongrass, finely shredded
- 1/2 tsp salt
- 3 kaffir lime leaves
- 3 TBSP chopped dill
- 2 TBSP chopped Lao/Thai basil
- 2 small spring onions, chopped
- 2 TBSP water
- 1 TBSP fish sauce
- 300 grams of fish fillets, roughly cubed
- 4 banana leaves
1) Pound the sticky rice powder, shallots, garlic, chili, lemongrass and salt in a mortar.
2) Add the lime leaves, dill, basil, and spring onions and pound some more.
3) Add the water and fish sauce and stir.
4) Add the fish pieces and mix with your hands.
5) Run each banana leaf over a flame to soften them (do not burn).
6) Take two banana leaves and place one across the other, with the ends opposite one another (one top one bottom).
7) Place half the fish mixture (without liquid) at the center of the leaf.
8) Fold each side up (the top and bottom).
9) Take one side that is open up, to make an almost pyramid.
10) Tilt the packet and pour some of the liquid in.
11) Seal the open end the same way you did the closed end.
12) Tie with lemongrass or toothpicks.
13) Steam for 15 minutes over a high heat, until the leaves get lighter.
14) Serve with rice.
At Siolm Cooking School we made masaman curry paste and then turned it into the curry you can eat 🙂
- Curry paste (makes 2 cups, can be refridgerated)
- 5 dried red spur chilies seedless and soaked in water for 10 minutes
- 3 TBSP garlic, sliced and roasted
- 2 TBSP shallot, sliced and roasted
- 2 TBSP lemon grass, thick bottom third only, outer layers removed, inner part finely sliced and roasted
- 1 tsp galangal ginger, sliced finely and roasted
- 1 tsp kaffir lime rind, finely sliced and roasted
- 1 coriander root, finely sliced and roasted
- 1 tsp salt
- 1 tsp roasted coriander seeds
- 1/2 tsp roasted cumin seeds
- 1 tsp roasted black peppercorn
- 2 roasted cloves
- 1 tsp shrimp paste (optional)
- 1 pound vegetables/prawns/tofu
- 1/2 cup potatoes cut into squares
- 2 TBSP masaman curry paste
- 2 cups coconut milk
- 1/2 cup roasted peanuts
- 2 dried bay leaves
- 3 cardamoms
- 2 TBSP vegetable oil
- 1/4 cup palm sugar
- 3-4 TBSP fish sauce
- 1 1/2 tsp tamarind paste
- 1 inch cinnamon stick
0) Yes, 0. To roast the curry paste ingredients, just put a bit of oil in a pan and put EVERYTHING that needs to be roasted in together and cook until fragrant.
1) Bash the dried red spur chilies with the rest of the ingredients in a mortar. You can use a food processor–but where’s the love?
2) In a saucepan, heat the oil and paste until aromatic.
3) Add everything else (except prawns if using) and cook until heated though and the potatoes can be stabbed by a fork. Add the prawns in the last 45 seconds until they are pink.
Recipe taken from here.
- 1 tsp olive oil
- 1 tsp sesame oil
- 1 block of tofu, cut into slices and pressed dry
- 2 tsp garlic, grated
- 2 tsp ginger, grated
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 5 green onions, chopped
- salt and pepper
- 1/4 cup water
- 1/4 cup peanut butter
- 2 TBSP soy sauce
- 2 TBSP lemon/lime juice
- lettuce leaves
1) Heat the oils in a large pan.
2) Add the tofu and saute for 5 minutes or until browned on each side.
3) Add 1 tsp ginger, 1 tsp ginger and all the bell peppers and cook for another 5 minutes.
4) Add the green onion and salt and pepper and cook for 1 minute.
5) Remove from the heat and allow to cool while you make the sauce.
6) Add the 1 tsp garlic, 1 tsp ginger, water, peanut butter, soy sauce, and lemon/lime juice to a small pan and mix until smooth and combined.
7) Build as such: lettuce, tofu/peppers, sauce and wrap to eat.